Subj : 7/6 Fried Chicken Day - 5
To   : All
From : Dave Drum
Date : Fri Jul 05 2024 17:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Buttermilk Fried Chicken
 Categories: Five, Poultry, Dairy
      Yield: 4 Servings
 
      4 lb Chicken; in 10 pieces
           +=OR=+
      4 lb Thighs & drumsticks
      3 c  (to 4 c) buttermilk
      3 tb Kosher salt; more as needed
      2 ts Ground black pepper; more as
           - needed
  1 1/2 c  A-P flour
      3 c  Oil or lard; as needed
 
  Place chicken pieces in a bowl and toss them with
  buttermilk, 2 tablespoons salt and a healthy grind of
  black pepper. Cover and marinate for at least an hour
  and up to a day.
  
  Combine flour, 1 tablespoon salt and 2 teaspoons pepper
  in a large bowl or, ideally, a paper bag large enough
  to accommodate the flour and the pieces of chicken.
  
  Pour oil into a large, heavy-bottomed cast-iron skillet
  with high sides and a lid, to a depth of a few inches.
  Heat oil over medium-high heat to 350ºF/175ºC.
  
  Set a rack on a baking sheet or tray. Place the chicken
  pieces in the paper bag filled with the flour mixture
  and shake well to coat, or toss them in the bowl with
  the flour mixture to achieve a similar result.
  
  Shake off excess flour and fry the pieces of chicken
  skin-side down, in batches so as not to crowd the pan,
  for about 5 to 15 minutes, covered by the lid. Remove
  the lid, turn over the chicken pieces, and cook for
  about 5 to 15 minutes more, uncovered, until they are
  cooked through and a deep golden brown. Color is as or
  more important than time! Watch your chicken and get
  it out when it's golden brown.
  
  Remove chicken to the rack to drain and rest, sprinkle
  with salt and serve warm or at room temperature.
  
  By Sam Sifton
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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